Italian recipes

Cardoons A La Barigoule

Course : Italian
Source: Mario Batali
Serves: 4

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Ingredients:

4 piece cardoon ribs -- trimmed, peeled, cut into 4 inch batons -- and soaking in acidulated water

4 tablespoons extra-virgin olive oil

1 medium spanish onion -- cut into 2 inch julienne

8 cloves garlic -- thinly sliced

3 medium plum tomatoes -- cut into 2 inch julienne

2 whole cloves

1 tablespoon flour

1 1/2 cups chicken stock

2 tablespoons chopped parsley

2 tablespoons chopped fresh basil

1 teaspoon salt -- to taste

1 teaspoon freshly-ground black pepper -- to taste

Preparation / Directions:

Blanch cardoons in boiling salted water for 25 to 30 minutes, or until tender. Remove and refresh in ice cold water. In a large sauté pan, heat oil until just smoking. Add onion, cook until light golden brown, about 9 to 10 minutes. Add garlic and cook 2 minutes. Add tomatoes, clove and flour and stir to mix well. Add stock and blanched cardoons and bring to a boil. Lower heat and cook 15 minutes until sauce clings to cardoons. Add herbs, check for seasoning and serve. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A19)

Cardoons A La Barigoule

Ingredients:

Preparation / Directions:

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